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Recipes
Pasta Primavera
By cirql8or
2008, Ellie Krieger, All rights reserved
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
- 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
- 1 cup sliced button mushrooms (4 ounces)
- 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
- 1 cup low-sodium chicken stock
- 1/2 cup 1 percent milk
- 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
- 3/4 pound whole-wheat linguine
- 1/2 cup (1 1/2 ounces) grated Parmesan
- 2 tablespoons chopped parsley leaves
- 1/4 cup shredded basil leaves
Red Wine Braised Buffalo Pot Roast served in Potato Bones
By cirql8or
Recipe courtesy Kevin Gries
- 1 (5 to 6 pound) buffalo top round
- 1 cup rustic rub or seasoning blend
- 1/2 cup olive oil
- 2 large Spanish onions, chopped
- 2 pasilla peppers, chopped
- 1 carrot, chopped
- 6 ribs celery, chopped
- 1/4 cup chopped garlic
- 1 quart burgundy red wine
- 2 sprigs rosemary, leaves chopped
- 3 sprigs thyme, leaves chopped
- 2 large tomatoes chopped
- 3 quarts veal stock or beef broth
- Salt and pepper
- 1 cup extra-virgin olive oil plus 1 teaspoon
- 1 teaspoon chopped garlic
- 2 sprigs sage leaves removed
- 1 cup basil leaves
- 1/2 cup grated Pecorino Romano
- 2 tablespoons toasted pine nuts
- 12 cloves roasted garlic
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons shallots
- 2 tablespoons all-purpose flour
- 1/4 cup Kirsch
- 2 cups heavy cream
- 1/4 cup dried cherries
- 1 cup Gruyere
- 1 pinch ground nutmeg
- Salt and fresh black pepper
- Small red bliss potatoes
Peach Cobbler
By cirql8or
Recipe courtesy The Neelys
- 10 ripe peaches
- 3 tablespoons almond liqueur
- 1 teaspoon nutmeg
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons corn starch
- 2 cups flour
- 1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 stick butter, cubed and chilled
- 3/4 cup buttermilk
- 1 egg white, for washing
Caramel Apple Cheesecake
By cirql8or
Recipe courtesy Paula Deen
- 1 (21-ounce) can apple pie filling
- 1 (9-inch) graham cracker crust
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- 12 pecan halves, plus 2 tablespoons chopped pecans
Mixed Fruit Pandowdy
By cirql8or
Recipe courtesy Emeril Lagasse, 2006
- 2 apples such as Golden Delicious or Granny Smith, peeled and sliced 1/2-inch thick
- 2 pears such as Anjou, peeled and sliced 1/2-inch thick
- 4 nectarines or peaches, pitted and sliced 1/2-inch thick
- 2 plums, pitted and sliced 1/2-inch thick
- 1 cup strawberries, rinsed and patted dry, hulled and quartered
- 1/2 cup blackberries, rinsed and patted dry
- 2 teaspoons fresh lemon juice
- 2 teaspoons cornstarch
- 1/2 cup plus 1 tablespoon sugar or maple syrup
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Pinch salt
- 1 1/2 tablespoons unsalted butter
Chicken Noodle Soup
By cirql8or
Recipe courtesy Anne Burrell
- Extra-virgin olive oil, as needed
- 1 large onion, cut into 1/2-inch slices
- 4 ribs celery, cut into 1/2-inch dice
- 3 carrots, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed
- 2 teaspoons crushed red pepper flakes
- 1 bunch thyme
- 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
- Water, as needed
- 2 bay leaves
- 1 lemon, halved
- 1 teaspoon ground cinnamon
- 2 grates fresh nutmeg
- Freshly ground black pepper
- 2 cups small pasta, preferably small shells such as orecchiette, or orzo
- 1 (15-ounce) can white beans or chick peas
- 1 bunch cilantro, leaves coarsely chopped
Fried Chicken, Emeril Style
By cirql8or
Recipe adapted from Emeril's Potluck, HarperCollins Publishers, New York, 2004
- 1 quart buttermilk
- 1/2 cup Essence, divided, recipe follows
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 head garlic, cloves peeled and crushed
- 2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
- 4 cups all-purpose flour
- 2 tablespoons cayenne pepper
- Peanut oil, for frying
- Mashed Potatoes, for serving, recipe follows
- Oven-Steamed Buttered Corn, for serving, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 pounds potatoes, peeled and diced
- 1 stick butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt
- white pepper
- 1/4 cup chopped chives, for garnish, optional
- 1 to 2 cups shredded Cheddar, for garnish, optional
- 6 ears corn
- 3 tablespoons cold salted butter
- 3/4 teaspoon Essence
- Salt
- Freshly ground black pepper, for serving
Key Lime Pie Poke Cake
By cirql8or
Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan)
- Cake:
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1 tablespoon vegetable oil
- 4 eggs
- Key Lime Filling:
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3/4 cup whipping cream
- 1/2 cup Key lime juice or regular lime juice
- 1 teaspoon grated lime peel
- 4 drops yellow food color
- 1 drop green food color
- Frosting:
- 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
- 2 teaspoons grated lime peel
- Garnish, If Desired:
- Fresh strawberries
- Key lime slices
- Lemon leaves
Peach and Blueberry Crumbles
By cirql8or
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Spice-Rubbed Shell Steaks
By cirql8or
Recipe courtesy The Deen Brothers (Deen Bros Y'All, pg
- Red Pepper, Onion and Fennel Saute:
- Butter, for grilling
- 2 teaspoons dry mustard powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (16-ounce) bone-in shell steaks, about 1 1/2-inches thick
- 1 clove garlic, halved
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 bulb fennel, sliced
- 1 red bell pepper, sliced
- Salt and freshly ground black pepper
- 2 tablespoons chiffonade basil